Baba ganoush (eggplant dip) by Ben Summerton Preparation time: 5-10 mins Cooking time: 30 mins Ingredients, unless indicated, can be bought locally, from wherever. Otherwise, go to 'Where to buy stuff from'.
Ingredients:
Eggplants (4-5 small)
1 onion, rough dice
olive oil
1-2 cloves of garlic, crushed or finely chopped
1-2 tablespoons tomato paste
Juice of half a lemon, but go slow and add to taste
salt/pepper to taste
Method:
Preheat oven to 220C. Halve lengthways the eggplants and place on an oven tray. Crack a generous amount of salt on the eggplants and loosely cover the tray with foil/wrap. Leave for 20-30mins, or until beads of sweat appear on surface of the eggplant. Remove cover and transfer to oven. Bake until eggplant flesh becomes soft, which should take about 20 minutes.
In a heated and oiled pan, cook the onions until translucent. Scoop all the eggplant flesh into the pan and stir to combine. Reduce heat to low and gently cook for 10-15mins.
Cool for 10 mins, then transfer to a blender/electric food mixer. Add all other ingredients to taste, but the quantities indicated are roughly what you might use. Taste and adjust. Taste and adjust! Just keep the lemon and salt handy.
as a variation, try roasting a capsicum (red pepper) on the stove element until the skin is completely blackened. Stick it in a bowl and cover for 10-15 mins then rub most of the blacken skin off (a little bit adds a great flavour). Then throw into the mixer with the eggplant when it comes time to mix it. It's awesome!
by Ben Summerton
Preparation time: 5-10 mins
Cooking time: 30 mins
Ingredients, unless indicated, can be bought locally, from wherever. Otherwise, go to 'Where to buy stuff from'.
Ingredients:
Eggplants (4-5 small)
1 onion, rough dice
olive oil
1-2 cloves of garlic, crushed or finely chopped
1-2 tablespoons tomato paste
Juice of half a lemon, but go slow and add to taste
salt/pepper to taste
Method:
Preheat oven to 220C. Halve lengthways the eggplants and place on an oven tray. Crack a generous amount of salt on the eggplants and loosely cover the tray with foil/wrap. Leave for 20-30mins, or until beads of sweat appear on surface of the eggplant. Remove cover and transfer to oven. Bake until eggplant flesh becomes soft, which should take about 20 minutes.
In a heated and oiled pan, cook the onions until translucent. Scoop all the eggplant flesh into the pan and stir to combine. Reduce heat to low and gently cook for 10-15mins.
Cool for 10 mins, then transfer to a blender/electric food mixer. Add all other ingredients to taste, but the quantities indicated are roughly what you might use. Taste and adjust. Taste and adjust! Just keep the lemon and salt handy.